Bacon-Wrapped Smoked Pork Tenderloin

The pork is smoky, juicy and oh so tender. The glaze is sweet and tangy. The bacon is...bacon.

📝 Ingredients

• 2 Pork Tenderloins
• 10 strips Thin-Cut Bacon ((unsmoked if available))
• Kosher Salt & Pepper or your favorite BBQ rub
• Applewood Chips for smoking
• 1/4 cup Maple Syrup
• 1/4 cup Bourbon Whiskey
• 1/4 cup Apple Cider Vinegar
• 1 tsp Dijon Mustard
• 1 tbsp Unsalted Butter

👨‍🍳 Instructions

1. 1Start the smoker, set up for indirect cooking according to the manufacturer's instructions, and bring the temperature to up 250° F.
2. 2Pat dry the pork tenderloins with a paper towel and season with kosher salt and freshly ground pepper.
3. 3Lay out 5 strips of bacon and roll one pork tenderloin to fully wrap them. Repeat with remaining bacon and second pork tenderloin.
4. 4Add the wood chips and place the pork in the smoker.
5. 5Meanwhile, make the maple bourbon glaze by whisking all glaze ingredients in a small saucepan over medium heat. Reduce heat to medium-low once it comes to a boil, then simmer until it is reduced by about half and starts to thicken.
6. 6When the internal temperature of the pork reaches 135° F, brush the glaze on the pork and increase the temperature of the smoker to 300° F. Brush the glaze on one more time, and cook until the pork reaches a finished temperature of 145° F, about 1 to 1 1/2 hours total cooking time.
7. 7Rest for 10 to 15 minutes before slicing with a very sharp long knife and serving.